If you’re craving the sticky-sweet, restaurant-style sesame chicken from your favorite Chinese takeout spot, this homemade version brings it straight to your kitchen—hot, crispy, and coated in that signature glossy sauce. It’s a classic dish for good reason: crunchy fried chicken bites tossed in a tangy, sweet sesame glaze and sprinkled with toasted seeds. It hits every flavor and texture note in just the right way.
This recipe takes inspiration from the American-Chinese classic, which rose to popularity alongside dishes like General Tso’s Chicken and Orange Chicken. Sesame Chicken is a milder option—more sweet and savory than spicy—with toasted sesame oil and seeds adding nutty depth. While it may not be traditional Chinese fare, it has earned a permanent place on American takeout menus for its irresistible flavor and crowd-pleasing charm.
Ingredients Overview: What’s in Sesame Chicken?
Every component in Sesame Chicken plays a key role in building flavor and texture. Here’s what you’ll need and why it matters:
Boneless, Skinless Chicken Thighs
Thighs are juicier and more flavorful than breast meat, making them ideal for deep frying. They stay tender inside while the outside crisps up perfectly.
Cornstarch & All-Purpose Flour
A combination of these two starches gives the chicken its ultra-crispy coating. Cornstarch ensures lightness and crunch, while flour adds body and helps the batter cling.
Eggs
Used to help the flour mixture adhere to the chicken pieces. Eggs also contribute to a golden crust when fried.
Soy Sauce
Adds essential umami and saltiness to both the marinade and sauce. Light soy sauce is commonly used, but tamari or low-sodium versions work too.
Garlic & Ginger
Fresh garlic and ginger bring authentic flavor and aromatic heat to the sauce. Grate them finely so they dissolve into the glaze.
Brown Sugar & Honey
These provide the signature sweetness in the sauce, balanced by the savory and acidic ingredients. Brown sugar also gives the sauce its deep amber hue.
Rice Vinegar
Brightens up the sauce with gentle acidity. It cuts through the sweetness and keeps the dish from being cloying.
Sesame Oil
Just a small amount of toasted sesame oil gives the sauce its unmistakable nutty flavor. A little goes a long way.
Toasted Sesame Seeds
Sprinkled over the finished dish, sesame seeds provide visual appeal and a delicate crunch. Lightly toasting them first brings out their aroma.
Green Onions (Optional)
Thinly sliced green onions add freshness and a hint of bite to the finished dish.
Step-by-Step Instructions: How to Make Sesame Chicken at Home
Step 1: Prep the Chicken
Cut 1½ lbs of boneless, skinless chicken thighs into 1-inch pieces. Pat dry with paper towels to remove excess moisture—this helps the coating stick better.
Step 2: Marinate
In a bowl, mix:
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1 tbsp soy sauce
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1 tsp sesame oil
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1 tsp garlic (minced)
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½ tsp ginger (grated)
Toss the chicken in this quick marinade and let it rest while you prepare the batter and sauce.
Step 3: Prepare the Coating
In one bowl, whisk 2 large eggs.
In another bowl, combine:
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½ cup cornstarch
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½ cup all-purpose flour
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Pinch of salt
Dip the chicken pieces into the egg, then dredge in the flour-cornstarch mixture. Press to ensure even coating.
Step 4: Fry the Chicken
Heat 2–3 inches of vegetable oil in a deep skillet or wok to 350°F. Fry the chicken in batches (don’t overcrowd the pan) for about 4–5 minutes until golden brown and crispy. Transfer to a paper towel–lined plate.
Step 5: Make the Sauce
In a saucepan over medium heat, combine:
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¼ cup soy sauce
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¼ cup honey
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3 tbsp brown sugar
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2 tbsp rice vinegar
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2 tsp sesame oil
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2 cloves garlic (minced)
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½ tsp grated ginger
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¼ cup water
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1 tbsp cornstarch (mixed with 1 tbsp cold water to form a slurry)
Bring to a simmer, stirring constantly. Once bubbling, stir in the cornstarch slurry and continue cooking until the sauce thickens and becomes glossy (1–2 minutes).
Step 6: Toss Chicken in Sauce
Place the fried chicken pieces in a large bowl. Pour the hot sesame sauce over and gently toss until every piece is coated.
Step 7: Garnish and Serve
Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately over steamed white rice or alongside broccoli.
Tips, Variations, and Substitutions
Tips for Best Results:
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Fry in small batches to avoid soggy chicken.
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Use a thermometer to keep oil temperature consistent.
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Don’t skip the cornstarch in the sauce—it gives it that sticky, restaurant-style finish.
Dietary Swaps:
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Gluten-Free: Use tamari instead of soy sauce and a gluten-free flour blend.
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Baked Option: For a lighter version, bake the coated chicken at 425°F for 20–25 minutes, flipping halfway, then toss in sauce.
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Air Fryer Method: Air fry coated chicken at 400°F for 12–14 minutes, shaking once halfway.
Flavor Twists:
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Spicy Sesame Chicken: Add 1–2 tsp of sriracha or chili garlic paste to the sauce.
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Orange Sesame Chicken: Add 1 tbsp orange zest and ¼ cup fresh orange juice to the sauce.
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Garlic-Lover’s Version: Double the garlic and add a pinch of garlic powder to the coating mix.
Serving Ideas & Occasions
This dish is perfect for a quick dinner, party platter, or weekend comfort meal. Try these pairing ideas:
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With Rice: Jasmine or short-grain white rice is perfect for soaking up the sauce.
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Veggie Sides: Serve with steamed broccoli, bok choy, or snap peas for freshness and crunch.
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As an Appetizer: Make smaller chicken pieces and serve with toothpicks for parties.
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Meal Prep: Make the chicken ahead, refrigerate separately from the sauce, and toss together just before serving to maintain crispiness.
Great for:
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Weeknight takeout-style dinners
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Asian-themed potlucks
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Lunch meal prep with rice boxes
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Date night at home
Nutritional & Health Notes
While Sesame Chicken is on the indulgent side, there are ways to enjoy it mindfully:
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Protein: Chicken thighs are rich in protein and iron. Using breast meat lowers the fat content.
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Sugar: The sauce contains added sugar for that signature flavor. Reduce honey and sugar slightly for a lighter version.
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Oil: Deep frying adds calories, but air frying or baking cuts that down significantly.
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Vegetables: Pairing with steamed veggies or adding bell peppers to the stir-fry adds fiber and nutrients.
For a healthier twist, skip frying and make a stir-fry version with grilled or sautéed chicken and the same sauce.
FAQ: Sesame Chicken
1. What’s the difference between Sesame Chicken and General Tso’s?
General Tso’s is spicier and more savory, often featuring chili peppers. Sesame Chicken is sweeter, milder, and features toasted sesame seeds and oil as key flavor components.
2. Can I use chicken breast instead of thighs?
Yes, but be careful not to overcook the breast meat as it can dry out faster than thighs. Thighs offer more juiciness and flavor.
3. How do I reheat Sesame Chicken?
Reheat in the oven or air fryer at 350°F until crisp. Avoid the microwave, as it makes the coating soggy. Reheat sauce separately and toss just before serving.
4. Is Sesame Chicken authentic Chinese cuisine?
No, it’s considered American-Chinese cuisine. It was developed in the U.S. to cater to local tastes, similar to dishes like Sweet and Sour Chicken.
5. Can I freeze Sesame Chicken?
You can freeze the fried chicken separately. When ready to eat, reheat and toss with freshly made sauce. Avoid freezing already sauced chicken—it gets mushy.
6. What’s the best oil for frying?
Neutral oils like canola, vegetable, or peanut oil are best for high-heat frying. Avoid olive oil, which has a lower smoke point.
7. How do I toast sesame seeds?
Place sesame seeds in a dry skillet over medium heat. Stir constantly for 2–3 minutes until lightly golden and fragrant. Remove immediately to avoid burning.
Tasty Recipes Card
Description:
Crispy fried chicken bites tossed in a sweet, tangy sesame sauce just like your favorite Chinese takeout—this Sesame Chicken is addictive, quick, and perfect for dinner or entertaining.
Ingredients:
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1½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces
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1 tbsp soy sauce
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1 tsp sesame oil
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1 tsp garlic (minced)
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½ tsp ginger (grated)
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2 eggs
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½ cup cornstarch
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½ cup all-purpose flour
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Pinch of salt
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Vegetable oil, for frying
For the sauce:
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¼ cup soy sauce
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¼ cup honey
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3 tbsp brown sugar
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2 tbsp rice vinegar
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2 tsp sesame oil
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2 garlic cloves (minced)
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½ tsp ginger (grated)
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¼ cup water
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1 tbsp cornstarch + 1 tbsp water (slurry)
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1 tbsp toasted sesame seeds
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Optional: green onions, sliced
Instructions:
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Toss chicken pieces with soy sauce, sesame oil, garlic, and ginger. Let marinate for 10–15 minutes.
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Beat eggs in a bowl. In another bowl, mix cornstarch, flour, and salt.
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Dip chicken in egg, then dredge in the flour mixture.
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Fry in hot oil (350°F) until golden and crispy. Drain on paper towels.
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In a saucepan, combine sauce ingredients (except slurry and sesame seeds). Bring to a simmer.
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Stir in slurry and cook until sauce thickens and turns glossy.
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Toss fried chicken in sauce and sprinkle with sesame seeds and green onions. Serve hot.
Notes:
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For a lighter version, bake or air-fry the chicken.
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Use tamari for gluten-free.
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Add orange zest or chili paste for flavor variation.
Details:
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Prep Time: 20 minutes
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Cook Time: 15 minutes
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Total Time: 35 minutes
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Yield: 4 servings